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Cream of Mushroom Soup


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Rate this recipe 4.3/5 (6 Votes)


  • 1 banana shallot, finely diced
  • 2 garlic cloves, crushed
  • 1 sprig of thyme
  • 50g Porcini mushrooms
  • 1 knob of butter
  • 450g wild mushrooms roughly chopped
  • 850ml vegetable stock
  • 200ml Alpro soya cream (plus a little extra for garnish)handful of chopped parsley


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Pour 100ml of boiling water over the porcini mushrooms and leave to soak.

Step 2

Melt the butter in a large heavy based pan over a medium heat. Add in the shallot, garlic, thyme and wild mushrooms. Continue cooking for five minutes. Add in the stock and porcini mushrooms along with the soaking liquid.

Step 3

Cook for 20 minutes before adding in the cream and blitzing with a hand blender. Serve drizzled with cream and scattered with parsley.


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